Where To Eat This Week: Jiang-Nan Chun, Crossroads Bar, Soufflé, V-Dining, Pollen
Deciding where to go for an afternoon feast this weekend just got easier with spreads that include savoury bites paired with cocktails and luscious sweets matched with calming teas. But you don’t need to wait that long to indulge a little, not when you have the latest summer menus, even soufflé-centric ones, to choose from.
It’s hot and humid in Singapore all year round and executive chef Tim Lam’s solution to this unbeatable heat is a six-course summer lunch and dinner menu. Available from June 17 to August 31, it's designed to satisfy the palate and refresh the body.
Served in an elegant setting, guests can look forward to tucking into the likes of chilled sliced whole abalone and cod dressed in an appetising rose wine sauce, and delicate double-boiled pork shoulder with figs and cordyceps, which, Lam says, realigns the internal energy flow. End with a cooling chilled coconut pudding with bird’s nest.
What better way to spend a lazy afternoon than with sumptuous barbecued pork sliders washed down with a wide selection of invigorating cocktails at this hotel bar.
Come hungry, because you will want to have more of these sweet-tangy barbecued pork stacked with juicy sliced tomatoes, fresh lettuce, sandwiched between two charcoal buns. Fries are served on the side.
Signature tipples including Purple Lady, a mix of gin and creme de violette, lavender syrup and lemon juice, as well as the Choco Dust. As the name implies, the latter is made for chocolate lovers, packed with a good dose of vodka, Mozart chocolate, cherry liqueur, vanilla syrup and foamed limoncello. Available until July 31.
Crossroads Bar | Swissôtel Merchant Court, Level 1, 20 Merchant Road, S(058281) | 6239 1847/48 | firstname.lastname@example.org
(Related: Singapore's Top 30 Bars)
In case you needed more reasons to indulge in soufflés, this restaurant specialises in all variations of the famed French confection. Make it a complete meal and choose between the two-and three-course set menus. The best part is that you can customise your set and choose from an à la carte menu comprising of 22 sweet and savoury creations, including hearty mains such as a Provençal-style stew showcasing the freshest seafood of the day, served with a mini lobster soufflé; and the classic boeuf bourguignon.
Choice soufflés include the Grand Marnier with candied orange, as well as a frozen lime "soufflé". Of course, it’s worth trying the locally-inspired creations, too, such as the laksa soufflé, packed with prawns and drenched in a flavourful laksa sauce.
Soufflé | 5 Duxton Hill, S(089591) | 6690 7562 | email@example.com
(Related: Jessica Prealpato, Inventor Of Guilt-Free Desserts, Is World's Top Pastry Chef)
With pastry chef Joe Leong on board, the restaurant has launched a high tea menu that's available on weekends. This month’s theme is Taste of Asia, where Leong recreates classic, nostalgic delights through nine sweet and savoury treats.
Naturally, you’ve got updates on the quintessential chicken rice and beef rendang, but more than that, you’ll be able to tuck into the likes of macaron topped with a black sesame ganache and refreshing coconut gel, and Tropical Verrine, a lip-puckering ensemble of mango compote, coconut mousse and passionfruit cremeaux. Complete the afternoon with artisanal teas from Tea Forte.
V-Dining | 03-13 Scotts Square, 6 Scotts Road, S(229209) | 6950 4868 | firstname.lastname@example.org
(Related: What's In Joe Leong's Closet?)
5/5Book Ahead: Pollen
You won’t want to miss Pollen’s seventh anniversary celebration on July 22, as executive chef Steve Allen will be cooking alongside few other notable Singapore chefs—namely, Carlos Montobbio (Esquina), Aitor Orive (Basque Kitchen by Aitor), Drew Nocente (Salted & Hung), Ivan Brehm (Nouri), Alasdair McKenna (Burnt Ends/Meatsmith) and Jasmine Mok (Pollen)—for a delectable seven-course menu.
Each chef will craft a dish that epitomises the restaurant’s ethos of serving ‘accessible and genuine food from the heart’, such as Nocente’s version of char siew using lamb, and McKenna’s "Burnt Ends pastrami".
(Related: 5 Of The Best Peking Duck Restaurants in Singapore)